Ingredients:

• 400 gms – tomatoes, chopped
• 225 gms – red kidney beans, boiled
• 225 gms – minced Beef
• 4 Garlic poppadum
• 2 tbsp – vegetable oil
• 1 Clove garlic, crushed
• 1 onion, finely sliced
• 1 or 2 green chillies, seeded and finely chopped
• 1/2 tsp – mild chilli powder
• 1 tbsp – Tomato puree
• 1/2 tsp – ground Turmeric
• 1 tsp – ground cumin
• 2 tsp – coriander
• 1/2 tsp – paprika
• To Garnish:
• chilli peppers (optional)

Method:

1. Brush one side of each poppadum lightly with oil.
2. Place one at a time, oiled side up on a plate.
3. Cook on high for 45-60 seconds, or until puffy.
4. Place the remaining oil in a heatproof casserole dish, and microwave on high for 30 seconds.
5. Add the chilli, chilli powder, tomato puree, turmeric, cumin, coriander and paprika; stir and microwave on high for 1 minute.
6. Add the tomatoes and microwave on high for 5 mins, stirring 2-3 times.
7. Add the red beans, cover and cook on Combination 220 C/LOW for 5 minutes.
8. Serve with the poppadums, garnished with chilli peppers, if wished.